When I think of a New England Lobster Meal, I picture myself back when I was a youngster.
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My parents, sister, and I would go to the beach that had picnic tables. It also had fireplaces made out of round stones. These were all make-shift fireplaces just for the purpose of cooking hotdogs and hamburgers over charcoal.
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There would be a cool breeze flowing in from the water. The salt air permeated all around us and every once in a while we would hear the sounds of horns being blown from boats coming and going up and down the waterway.
Eating lobsters at the beach, like at Rocky Point, RI was such a joy, mm good!
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SUMMERTIME AND A NEW ENGLAND LOBSTER MEAL
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What a magical time it was. Summertime in New England. Swimming in the Atlantic Ocean, playing in the sand, and later in the day sitting down to the most popular delicacy there, LOBSTER.
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We were of course taught how to eat Lobster the correct way. My habits dictated that I would hold that beautiful red crustacean by the body with my left hand and with my right, I would snap off one of the big claws by the stem so that I had one whole section.
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Before it got too cool, I would take the end of the claw and snap off the end piece. Taking a nutcracker, I would gently crack the Crusher Claw just enough in order to get my thumb and index finger in it and spread it open.
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OMG there in front of my eyes was the juiciest, warm, succulent mound of Lobster meat you could have. Making me salivate just thinking about it.
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Sometimes that would be enough. Just eating Lobsters, mm mm. But of course, we also had corn on the cob that was cooked on that stone fireplace. What a combo. In addition, there was my mother’s famous tossed salad with all the ingredients taken from our own garden.
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Italian summers were the greatest. Picnics every Sunday with homemade Spaghetti and meatballs, Lobsters, and great wine, that was only consumed (for the most part) 🙂 by the adults.
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Maine Lobster In Tomato Vodka Cream Sauce Over Pasta
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Bringing one of those wonderful New England lobster meal dishes to the dinner table at our Weekly Wednesday Night, Global Wine and Dine Public Event was a Maine Lobster In Tomato Vodka Cream Sauce Over Pasta presentation.
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What was so amazing was his Vodka sauce. The sauce flavored the lobster and the lobster flavored the sauce. What a pair… Made in culinary heaven.
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Take a gander at how this was accomplished:
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Ingredients:
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2 lobsters Live
Whole Butter
1 Garlic clove Minced
1 Shallot Minced
Marinara Sauce
Parmesan Cheese
Heavy Cream
1/2 cup Vodka
White Pepper to taste
Salt to taste
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Precook The Lobsters
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Start by cooking the live lobsters ahead of time. You will need a large enough kettle to boil the lobsters in. Add enough water so that it does not cool down when you add the lobsters. You want to bring to a rolling boil and place the lobsters in the pot and cover. Cook for 8 to 10 minutes or until red and the tails snap back. Do not overcook that will make the lobsters tough. Then you take the meat out of the shell so you have just the lobster meat from 2 lobsters.
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Tip For Lobster Bodies:
Take the lobster bodies and shells and put them in a pan of boiling water and you can make a great lobster stock to make a seafood chowder. Also makes a great flavor for many dishes there after so when you do splurge for lobsters you can carry the flavors on into other seafood dishes!!!
Preheat Saute Pan On Low Heat And Render Bacon
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Add Bacon to the pan and render to pull the fat and flavor out of the bacon. You may need just a little added butter for the saute. Add the shallot and garlic to the butter on low heat!! I also add a few slices of bacon for the fat and smokey flavors of the bacon. So you may add just a little butter when you do use bacon. Allow the garlic and clove to flavor the butter and diced bacon pieces. Do not keep your pan too hot and burn the garlic and shallots just hot enough to draw the flavor out of them!!!
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Add The Lobster And Build The Tomato Vodka Cream Sauce
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Next, saute the Lobster meat all but the tails!! The tails again will get overcooked and tough. All you want to add is the claw and knuckle meat in the pan and just start to sizzle the outside. in the pan until just starts to sizzle well. then De Glaze the pan with the Vodka being careful not to flame too large!!! The alcohol will burn off.
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Next, you add the Marinara sauce. About a half jar to 2 dinners!!! You want to allow the flavors of the lobster and seasons to meld with the marinara sauce. Let it simmer for a few minutes while the pasta cooks!!! In this video, I use fettuccine because it holds a sauce really well.
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In a pot get some water to a boil and add about half a teaspoon of salt. Just enough to season the noodles. Next, add the pasta to the water and allow it to boil for about 8 to 10 minutes or till it’s just before getting overcooked. If you want some life left in the noodle it should have some texture when cooked. I do not rinse my pasta because the starch helps to thicken and hold the sauce!!!
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Back To The Tomato Vodka Cream Sauce & Lobster
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Now make sure the heat is on low and just add about 1/3 cup of heavy cream. You can adjust to taste. Fold in and turn the heat off. Top off with some Parmesan cheese And finish with salt and white pepper to taste!!! Serve over fettuccine Pasta.
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The perfect wine was selected from our exclusive list of specially prepared wines. All our wines are processed and selected specifically for our members only.
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Bright Willow Sauvignon Blanc was the premium fine white wine selection for this New England dish. It has the ability to accentuate the richness of the of the lobster sauce.
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Non-overbearing, this wine is a great selection for any occasion year round.
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Remember, we have new “Wine and Dine Events” LIVE each and every Wednesday at 5:30pm (PST) / 6:30pm (MST) / 7:30pm (CST) / 8:30pm (EST) / 9:30pm (AST) on our “Zoom Meeting Room” http://rrr247webinars.com / or https://zoom.us/j/267159642
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Go hear to learn more about this event!
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